Sunday, 24 April 2016

Scotch Eggs – A Blast From My Past

Carole's Chatter: Scotch Eggs


The only other time I have made Scotch Eggs  was in Cooking Class at Primary School.  Those were the days when the girls did sewing and cooking and the boys woodwork and metal work – we would all have been better to do cooking – what is more basic than being able to feed yourself!

I don't know why they are called Scotch Eggs – Mr Google came up with several theories – none of which seemed to involve Scotland!

Anyway, I was very happy with my second attempt.  I was a bit worried about it because I had beef mince (ground beef) rather than the more usual sausage meat.

You do need to do the first part of this dish up to a day ahead.  You boil your eggs until they are just under hard (using your preferred method – for mine see here).

You need one egg per about 150grams of mince.

Cool them quickly and shell them trying not to butcher them too much.  I have never cracked this technique.  Click here for one of my experiments.

Put your eggs into the fridge to become completely cold.

The next day I prepared my mince mixture.  It was very simple.  Just the mince seasoned with salt and pepper and a small amount of cayenne pepper.  I was pretty generous with the salt and pepper because it needs to act as the seasoning for the egg as well as the mince.  I also added a teaspoon of garlic oil.  Mix it up and then form it into a thin pattie for each egg.

Pop your egg on top of each pattie – in the centre and then fold the pattie up around the egg and stroke it until there are no seams.  Roll each egg in breadcrumbs and then put them back into the fridge for at least an hour to set up a  bit.

When it comes to cooking them you can deep fry, shallow fry or oven bake.  I chose oven bake at a moderate temperature (fan forced) for about 40 minutes – and they didn't fall apart!

We had these for dinner but they are also good cold at picnics or for lunch.

12 comments:

  1. Growing up, I signed up to receive international recipe cards in the mail. A new batch would come every month and you filed them in the recipe box that came when you first subscribed. Scotch Eggs was a recipe that struck me as a 12- or 13-year-old as so odd! I had never heard of them and never was adventurous enough to try the recipe. Your version of them looks tasty, though!

    ReplyDelete
  2. Can't say I've ever heard of them, but sounds interesting. Maybe to try for Robert Burns day instead of haggis.

    ReplyDelete
  3. I've never made these before at all. Your Scotch egg looks perfect! I've always wondered where the name came from. Now I'll have to do a little searching.

    ReplyDelete
  4. I've never tried Scotch eggs before. They look yummy!

    ReplyDelete
  5. A friend's mom used o make Scotch Eggs but I have never made them myself. Very fun! ;-)

    ReplyDelete
  6. I've never had these before but they look tasty. I love how yours look!

    ReplyDelete
  7. They look lovely, Carole. I first had one at a Scottish festival and have made them a couple of times. Very yummy!

    ReplyDelete
  8. That sounds good.

    Tip: Fresher eggs are MORE DIFFICULT to peel after you boil them. Older eggs have that little membrane that has changed and makes them easier to peel.

    best... mae at maefood.blogspot.com

    ReplyDelete
  9. I've never had Scotch eggs, thanks for sharing.

    ReplyDelete
  10. I have heard of them but never had one, I want some! Going to look for my passport now so you can share with me 😉

    ReplyDelete
  11. I am always looking for new egg recipes! -Marci @ Stone Cottage Adventures

    ReplyDelete
  12. I remember these and yet, I still haven't tried them. Must amend that.

    ReplyDelete

Your comments are most welcome. Cheers